Raspberry Jam Donuts

Ingredients:

• 2/3 cup milk, slightly above body temperature (40°C)
• 3.5 cups premium flour
• 2 and 1/4 teaspoons instant dry yeast
• 1/3 cup sugar
• 3 eggs, room temperature
• 1 teaspoon of salt
• 1/4 tsp ground nutmeg
• 0.5 cups butter, room temperature
• Vegetable oil for deep-frying
• 0.5 cup sugar mixed with 1/4 teaspoon cinnamon, for sprinkling
• 0.5 cup raspberry jam, stirred

Preparation:

1. In a bowl, combine the milk, yeast, sugar, and eggs. Add the flour, salt, and nutmeg and knead the dough by hand or with a mixer fitted with a dough hook. Immediately begin adding the butter, a little at a time, and knead the dough. If you mix with a mixer, continue kneading until the dough is smooth and elastic, about 5 minutes.
   
   And if you knead by handOnce the dough becomes difficult to stir in the bowl, turn it out onto a lightly floured work surface and continue kneading with your hands until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for at least 2 hours or refrigerate overnight.
2. Place the risen dough on a lightly floured surface and roll it out to a thickness of 1 cm. Use a 7 cm diameter doughnut or cookie cutter to cut out 12 doughnuts, re-rolling the dough if necessary. Place the doughnuts on a parchment-lined baking sheet, cover with plastic wrap, and let rise for 45 minutes if using room temperature dough or an hour if using cold dough.
3. Pour vegetable oil into a deep fryer (according to the manufacturer's instructions) or a large, deep saucepan to a depth of 7 cm. Heat the oil to 175°C (350°F) (if frying donuts in a saucepan, use a syrup thermometer). Place a paper towel-lined baking sheet with a wire rack on it nearby.
4. Place a donut on a slotted spoon and carefully lower it into the oil. Place as many donuts as will fit in the pan, leaving at least 2 cm of space between them. Fry the donuts for about 4 minutes, then flip and fry for another 4 minutes. Using a slotted spoon, transfer the finished donuts to a wire rack to drain excess oil. While still hot, roll the donuts in cinnamon sugar, then return them to the rack to cool.
5. To fill the donuts, spoon raspberry jam into a pastry bag fitted with a donut tip (also known as an éclair tip) or a medium-sized tip. Insert the tip into the donut and pipe about 2 teaspoons of jam. The donuts are best served the same day they are fried.